For the cupcakes:

  • 3 medium British free-range eggs by Sainsbury's
  • 4 tbsp clear honey by Sainsbury's
  • 50 g ground almonds by Sainsbury's
  • 50 g gluten free white self-raising flour
  • 1 tsp Taste the Difference French almond extract
  • 0.5 X 150g pack fresh raspberries by Sainsbury's

For the frosting:

  • 0.5 X 349 pack silken firm tofu, excess fluid drained
  • 1 tsp clear honey by Sainsbury's
  • 0.5 tsp Taste the Difference French almond extract
  • 0.5 X 150g pack fresh raspberries by Sainsbury's, reserve 9 for decoration


  1. 1

    Preheat the oven to 170°C, fan 150°C, gas 4. To make the cupcakes, use an electric mixer to whisk the eggs in a bowl for 1 minute until thick and foamy. Continue whisking while adding all of the honey. 

  2. 2

    With a metal spoon, fold the ground almonds, flour and almond extract into the mixture.

  3. 3

    Fill a 12-hole muffin tin with 9 paper cup cases and place a raspberry in each. 

  4. 4

    Divide the mixture between the cup cases and bake in the oven for about 15 minutes. Avoid opening the door otherwise the mixture will sink. 

  5. 5

    Remove the muffin tray from the oven. Allow the cupcakes to cool before placing onto a cooling rack.

  6. 6

    To make the frosting, place the tofu with the honey, almond extract and raspberries in a bowl, reserving 9 for decoration. Blend together then pass the mixture through a sieve to remove any raspberry pips. Cover and place in the fridge for 1-2 hours until firm.

  7. 7

    When the cupcakes are cold, spread some of the frosting on the top of each. Decorate each with a raspberry.

  8. 8

    Store in an airtight container in the fridge until required. 

Nutritional Details

Each serving provides
  • Energy 1683kj 402kcal 20%
  • Fat 25.4g 36%
  • Saturates 2.9g 15%
  • Sugars 16.7g 19%
  • Salt 0.4g 7%

% of the Reference Intakes

Typical values per 100g: Energy 787kj/188kcal

Each serving provides

19.8g carbohydrate 6.1g fibre 20.5g protein

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